John Myers
Ingredients for 1 servings:
- 600 g spelt, finely ground
- 2 g dry yeast
- 8 g salt
- 350 ml water, lukewarm
- 30 g olive oil
- possibly kernels of your choice
Instructions
Working time approx. 15 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 25 minutes; Total time approx. 12 hours 40 minutes
Prepared the night before, makes about 10 pieces.
Mix the spelt with the dried yeast and salt, then add the water and knead with the food processor, first for 5 minutes on speed 1 and then for 3 minutes on speed 2. Add the olive oil and knead the dough for another 2 minutes on speed 2. Cover the dough with a tea towel and let it rise at room temperature for one hour, folding it every 20 minutes. Then place the dough bowl in the refrigerator for 12 hours (overnight). The next morning, do not knead the dough again; instead, simply scoop out dough pieces with a spoon. Score the dough pieces lengthwise and bake in a preheated oven at 220°C (top/bottom heat) for 20-25 minutes. The crusties can be varied as desired with linseed, sesame, caraway, sunflower seeds, hemp seeds, etc. (in the dough or sprinkled on top).
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